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Curry Chicken Salad Wraps

With summer here (hooray!), my mind immediately starts thinking about delicious summer picnic salads and sandwiches and chicken salad is one of my favorites. I like mine with a little but of spice, which is where the curry powder comes in, and some sweet grapes to balance it out. I like my chicken salad with a combination of Greek yogurt and mayo, but you can use either. For the wrappers, I love to use collard greens, but this would be great on any type of bread or wrapped up in romaine lettuce.

Slender Egg Salad
Servings: 4
Serving Size: 1 wrap
Nutritional Info: 111.1 calories, 2.8 g of fat, 5.4 g of carbohydrates, .4 g of fiber, 15.4 g of protein
Weight Watchers® PointsPlus®: 4 *

2 cups shredded, cooked chicken breast
1/4 cup Fat Free Greek Yogurt
2 tbsp Reduced Fat Mayo
1 stalk chopped celery
1/2 carrot, chopped small
1/2 cup chopped red grapes
1 tbsp curry powder
4 collard green leaves, thick stem cut out
Salt and fresh pepper to taste

1. Combine all the ingredients, except the collard greens, in a large bowl. Let sit for 1-2 hours so flavors can combine.

2. When you are ready to make the collard green wrappers, first cut out the hard part of the stem so you can roll it. Place a heaping half cup of chicken salad into the collard green. Roll to wrap and cut in half to serve.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Curry Chicken Salad Wraps

  1. debbie on June 28, 2011

    I want to try this recipe, but dairy-free. Do you think I could just replace the yogurt with more mayo?

    • admin on June 28, 2011

      I am sure that would work to make it dairy free. Hope you enjoy it.

  2. Jenny on May 2, 2012

    This is fantastic, I serve it over a bed of lettuce to bulk it up some, but the flavor of the curry makes this dish!

  3. Jaqui on July 12, 2012

    Tried this and it was great! I will definitely be making more of this. I like curry but 1 tbsp was too much so I halved it and it was just right! I didn’t have collards so I put it over half a cup of spinach and it was perfect.


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